Parsnip and Celery Root Soup
Recipe
Parsnip and Celery Root Soup
Root vegetables are wonderful in the fall and lend themselves to all kinds of cooking methods that bring out their natural sweetness. This soup combines a few favorite root vegetables and heavy cream for a silky rich meal or starter.
Times
- Prep Time : 15 min
- Cook Time : 25 min
- Ready Time : 40 min
Servings
Ingredients
- 2 tablespoons olive oil
- 2 cups parsnips, peeled and cut into ½-inch cubes
- 1 small celery root, peeled and cut into ½-inch cubes
- 2 carrots, peeled and cut into ½-inch cubes
- 1 small onion, chopped
- 5 cups vegetables stock
- 1/2 cup heavy cream
- 2 teaspoons kosher salt
- 1/2 apple, thinly sliced into matchsticks
- Freshly ground black pepper
Directions
In a large saucepan, heat olive oil over medium high heat. Add parsnips, celery root, carrots and onion and sauté for 8-10 minutes. Add stock and bring to a boil. Reduce to a simmer and cook for 15 minutes or until vegetables are tender.
Puree using an immersion blender or in a blender being careful to let the steam escape. Return to the pot and stir in heavy cream and salt. Garnish with sliced apple and pepper.
Posted in
Dairy , Appetizers, Soups , Shavuot, Thanksgiving , 15-minute Prep , American , Dinner Tonight, Make Ahead , Vegetarian , Vegetable ,
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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